Banana Espresso Chocolate Chip Bread
This Banana Espresso Chocolate Chip Bread is a moist quick bread made with ripe bananas, espresso powder, and semisweet chocolate chips for a rich, tender loaf that works beautifully for breakfast, snacking, or dessert.
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Servings: 0
Ingredients
- 1 1/2 c mashed very ripe bananas about 4 bananas
- 1/2 c sugar
- 1/4 c firmly packed light brown sugar
- 1/2 c unsalted butter melted
- 1/4 c whole milk
- 1 large egg
- 1 1/2 c all-purpose flour
- 1 tsp instant espresso powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 c semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour one 9×5-inch loaf pan.
- In a medium mixing bowl, combine the mashed bananas, sugar, brown sugar, melted butter, whole milk, and egg. Stir until well blended.
- In a separate medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Stir gently until the batter is just combined. Do not overmix.
- Fold in the semisweet chocolate chips until evenly distributed.
- Transfer the batter to the prepared loaf pan and smooth the surface with a rubber spatula.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Remove the loaf from the pan and transfer it to a wire rack.
- Cool completely before slicing and serving, at least 1 hour.
Notes
To make this Banana Espresso Chocolate Chip Bread gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also check that the espresso powder and chocolate chips are labeled gluten free, since some brands may vary or be processed in shared facilities. If your gluten-free flour blend does not already contain a binder, you may need to add a small amount of xanthan gum to help the loaf hold together properly. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, utensils, loaf pans, and cooling racks to avoid cross-contact.